- 3 cups all-purpose flour (or bread flour for extra chewiness)
- 1 teaspoon salt
- 1/2 teaspoon instant yeast
- 1 1/4 cups warm water (about 110°F/45°C)
- 3 tablespoons olive oil (plus extra for drizzling)
- 1 cup dried cranberries
- 2 tablespoons fresh rosemary, finely chopped (or 1 tablespoon dried rosemary)
- Coarse sea salt (for sprinkling)
Step-by-Step Instructions
1. Mix the Dough
- In a large mixing bowl, whisk together the flour, salt, and instant yeast.
- Add the warm water and olive oil, stirring until a shaggy dough forms.
- Fold in the dried cranberries and rosemary until evenly distributed.
- Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rest at room temperature for 12–18 hours (overnight works perfectly).
2. Shape the Dough
- After the dough has risen and developed bubbles on the surface, lightly flour your work surface.
- Gently turn the dough out onto the floured surface and shape it into a round loaf using your hands. Avoid overworking the dough to preserve its airy texture.
- Place the shaped dough onto a piece of parchment paper or a lightly floured kitchen towel, seam-side down. Cover loosely and let it rise for 1–2 hours, or until nearly doubled in size.
3. Preheat the Oven
- About 30 minutes before baking, place a Dutch oven (with lid) in the oven and preheat to 450°F (230°C). The hot pot will help create a crispy crust.
4. Bake the Bread
- Carefully remove the preheated Dutch oven from the oven and transfer the dough (on the parchment paper) into the pot.
- Drizzle the top of the dough with olive oil and sprinkle generously with coarse sea salt.
- Cover the pot with the lid and bake for 30 minutes.
- Remove the lid and bake for an additional 10–15 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
5. Cool and Serve
- Transfer the bread to a wire rack and let it cool completely before slicing (if you can wait!).
- Enjoy every bite of this rustic, flavorful, and indulgent No-Knead Rosemary Cranberry Bread!
- Perfect as a standalone snack, paired with soups or salads, or served alongside cheeses and charcuterie for a gourmet touch.
Tips for Success
- Use Fresh Ingredients: Fresh rosemary and high-quality olive oil make a noticeable difference in flavor.
- Experiment with Mix-Ins: Add chopped walnuts, orange zest, or dried apricots for added flair.
- Store Leftovers: Store in a paper bag or loosely wrapped in a kitchen towel at room temperature for up to 3 days. Reheat slices in the oven for a fresh-baked texture.
- Freeze for Later: Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Why This Recipe Works
This No-Knead Rosemary Cranberry Bread combines the simplicity of a no-knead dough with the bold flavors of cranberries, rosemary, olive oil, and sea salt into a loaf that’s both satisfying and indulgent. The long fermentation time ensures a well-developed flavor and airy texture, while the customizable options allow you to tailor the recipe to your taste. Whether served as a standalone treat or customized with your favorite mix-ins, this recipe delivers big on taste and simplicity without requiring advanced baking skills.
Conclusion: A Bread Everyone Will Love
Whether you’re craving something rustic and flavorful, looking for a way to elevate your bread game, or simply want to enjoy a homemade treat, this No-Knead Rosemary Cranberry Bread is sure to delight. Its bold flavors, satisfying textures, and customizable options make it a standout recipe that’s as practical as it is delicious. Plus, its versatility means you can tailor it to suit any occasion.
We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this bread might just inspire others to try it too! 🍴✨
